May 19, 2013

Coconut Flat Bread

Indian woman baking chapatis on an iron griddleClick on photo to view larger

In the U.S., we are more familiar with Latin American tortillas when it comes to unleavened flatbread. However the flatbread used in India is called chapatis or rottis. The dough is rolled out into thin 8 inch rounds and baked on an iron griddle.

Using coconut milk instead of water adds a tropical coconut flavor and a velvety texture to this traditional Indian bread. The dough is easier to roll and shape than the whole wheat flour version.

After you have made a stack of coconut flatbread, you can just put butter on them and eat them warm, or make a tropical burrito out of one, using cooked and seasoned ground pork, black beans and rice, with a spicy mango-avacado salsa. Or cut flat bread into strips, fry in 350˚F oil 2-3 minutes, sprinkle with cinnamon and sugar while still hot. Then serve them with apple bananas that have been sauteed in butter, brown sugar, rum and cinnamon. Or serve them around mango ice cream sprinkled with toasted coconut. There are so many uses for this delicious tropical coconut flatbread.

Procedure:
Combine the flour and salt in a large bowl. Add coconut milk and stir to make a soft dough. Mix with hands until thoroughly combined, and knead well about 10 times. If the dough is too wet or too dry, add a bit more coconut milk or flour as needed. At this point you can leave the dough, covered, for an hour or two.

Preheat a large (9-inch or more) cast iron or other heavy skillet or griddle. Brush surface with the 2 tablespoons of canola oil. Heat until hot but not smoking.

Divide dough into 10 equal balls. Dust work surface with flour, and begin rolling balls into large, flat rounds, about 8 inches in diameter and very thin. You can trim the edges with a sharp knife or pizza cutter to make a round shape.

Place first round of dough in hot skillet. Press surface lightly with a paper towel to make air bubbles appear in dough. This makes a nice speckled surface. Cook for about 1 minute, then flip and cook other side, pressing dough again with towel. When dough is cooked through and lightly browned in spots, remove from pan. Continue with remaining rounds of dough. Usually you do not need to add more oil to the pan after the first flatbread is cooked. You can stack coconut flat bread on a warm plate as they are taken from the pan. Makes 10 coconut flat bread rounds.

Gluten-free Coconut FlatbreadRottis are a pan-fried soft bread, similar to Indian nan, that are made with toasted rice flour. Coconut milk is a delicious and exotic replacement for dairy and soy milk. Rice flour and coconut milk are gluten-free and vegan.

Procedure:
Place the rice flour in a large skillet over medium heat. Stir the flour continuously to ensure even toasting. Remove from heat when the rice flour has darkened several shades and emits a toasted aroma. Place the toasted rice flour in a large bowl.

In the same skillet, toast the coconut, stirring constantly, just until it begins to turn golden. Add the coconut to the rice flour and add salt. Stir to combine. Add just enough water to make a soft dough. Knead it until it forms a ball and no longer sticks to the side of the bowl. To test the moisture level, roll a bit of the dough in your hand and press it flat. It should easily stay in one piece but it should also have some cracking around the edges. If your edges are totally smooth, you've added too much water. In this case you can add a bit more un-toasted rice flour to the mixture.

Roll the dough into balls about the size of a golf ball. Place each ball between two pieces of waxed paper and use your palm or a rolling pin to flatten to your desired thickness. Note: If you make them too thin, they can break easily.

Fry on a preheated, lightly greased griddle or frypan over medium to medium-high heat until it begins to brown, about 4-5 minutes. Flip and cook on the other side until golden. Makes 6 gluten-free coconut flatbread rounds.

CHEF JAMES TEMPLE

First of all, thanks for visiting Tasting Hawaii, my way of introducing you to the multi-ethnic cuisine found on these tropical Hawaiian islands.

I'm a retired chef living on the Hawaiian island of Moloka'i. It is small and rural, with a population of only 7,345. This island is tucked away between Oahu and Maui. It's special because the people living here are mostly Hawaiian. They love the old ways of aloha, where family comes first, helping your neighbor is important, and growth and tourism is not in their vocabulary.

In ancient times, it was the task of the men to prepare the food, and men and women ate meals separately. Hawaiians have always loved to cook, and so do I. No matter where you live, we all have one thing in common... FOOD. To me, sharing lives over a meal makes food what it was always meant to be, not just a nourisher, but a uniter of hearts.

After 35 years in the advertising business I thought... it's time to expand my horizons. I decided to make a big change and go back to school... cooking school. In January, 2003 I graduated from the California Culinary Academy in San Francisco, California, with an Associate of Occupational Studies in Le Cordon Bleu, Culinary Arts Degree.

I love living and cooking, especially in Hawaii. I hope you find a recipe on this blog that will become a family favorite, and that you will learn a little about Tasting Hawaii and cooking with Aloha.

Chef James Temple

CHEF JAMES TEMPLE'S COOKBOOKS: "COOKING ON MOLOKA'I"

Cooking in Hawaii is like a painter's pallet, a fusion of flavors from many nationalities, a tropical melting pot that is unique to the culinary world. This 170 page cookbook has over 120 local recipes like: Fried Honey Sesame Shrimp, Chicken Adobo in Coconut Milk, Spicy Thai Beef Salad. and Tahitian Lime Pie. These recipes are some of the best 'grindz' enjoyed on Moloka'i and the Hawaiian islands.

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Did you know that there are over 45,000 tropical islands around the world. This 170 page cookbook has a collection of over 120 tropical island recipes. Recipes like: "Banana Crumble Muffins", "Aruban Citrus Chicken", "Pineapple Rum Cake", "Lime-Garlic Pork Roast", "Black Bean, Heart of Palm, and Corn Salad", "Coconut Crab Cakes with Avocado Mango Salsa", "Coconut Shrimp Hush-puppies", or "Tropical Island Gazpacho", just to name a few.

"AMBROSIA"

In Greek mythology, Ambrosia was the food of the Gods, an elixir of life. Today, Ambrosia is still a word that stands for the best of food, food that is good enough to be eaten by the Greek Gods. This 170 page cookbook has over 120 recipes like: "Roasted Beet Bruschetta", "Cream of Artichoke Soup", Celery Root Salad with Capers and Lemon", "Roast Pork with Dried Fruit", "Shirred Eggs with Lobster", and "Plum Crumble". This is a culinary oasis that will bring fine dining to your world and romance to your plate, whether you are a deity or not.

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